Easy Falafel Cubes

I always thought making a good falafel was a complex procedure. I mean, if they sell falafel pre-made at the supermarket, and sell falafel mix to give you a headstart if you want to make your own, they must be complex right? Wrong. I mean, maybe if you want to make beautiful, delicious, traditional falafel that takes you on a trip to Beirut. But, if you want something you can throw together in 10 minutes and that will transport you to to the border regions of Lebanon (close enough) then this recipe certainly delivers. Think crispy outside, soft middle. And because I'm a little rough with my falafel, I'm obsessed with getting all sides browned and keeping them spherical was beyond my capabilities, they always end up cube-shaped. Falafel cubes for everyone!

Ingredients

1 can (400g) chickpeas, drained and rinsed

1/3 cup parsley, chopped

2 tbsp crushed garlic

1 small onion, peeled and quartered

2 tbsp sesame seeds

3 tsp cumin

1 tsp salt

1 tsp pepper

1 tbsp coriander

3-4 tbsp plain flour

3-4 tbsp coconut oil

breadcrumbs for coating

Method

Add chickpeas, parsley, garlic, onion, sesame seeds and spices to a food processor or blender. Pulse to combine, scraping down the sides as needed. Continue until a crumbly dough (not a paste) is formed. Add flour 1 tbsp at a time and pulse to combine until the mixture can be moulded in a ball without it sticking to your hands. Taste and adjust seasonings as needed. Scoop out tbsp sized amounts and gently form into balls, rolling in breadcrumbs before setting aside.

Head oil in a pan over medium heat. Add falafels to the pan and cook, flipping until all sides are browned.

Serve with salad and hummus or vegan tzatziki inside a homemade wrap.

Makes 8.